A spiced vegan butternut squash soup with cardamom, made extra creamy with coconut milk. Perfect soup for the fall and the holidays!
In the spirit of halloween next week, the Recipe Redux is gettin a little spooky this month. We’re creeping and crawling all the way to the back of our dusty dark spice cabinets and pulling out that spooky spice that we’re afraid to use. The Recipe Redux is challenging us to conquer our spooky spice fear and show that spice who’s boss!
Soooo I’m gonna be totally real with you for a minute here about how I got to my spice and recipe inspiration. This is slightly embarrassing. But also pretty hilarious.
Last week, I walked on over to my spice rack and gave it a little spin to see which spice spooked me out the most. I came up with marjoram and coriander. I was like I don’t even know what those spices are. Better take to the interwebs and find out. So in the 7.8 seconds from my spice rack to my computer, my brain turned coriander into cardamom. And instead of googling coriander, I googled cardamom. Completely different spices. Kind of similar sounding names. Kind of.
So, cardamom it is.
Cardamom, found in green pods, is actually an Indian spice that has a sweet and spicy flavor so does well in both sweet and savory dishes, making it quite a versatile spice.
I had been itching to make a fall vegetable soup this month so this cardamom was my excuse to make it happen. Cardamom + coconut milk = beautifully spiced and sweet butternut squash soup.
- 2 medium butternut squash
- 7 tbsp olive oil, divided
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/4 tsp pumpkin pie spice
- 2 medium yellow onions, chopped
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 2 cups water
- 3/4 tsp cardamom
- 1 cup unsweetened canned coconut milk
- salt & pepper to taste
- Optional: Plain low-fat Greek yogurt (for vegetarians)
- Preheat the oven to 350 degrees.
- Peel the butternut squash and cut into chunks. Toss with 3 tbsp. olive oil, salt, white pepper, and pumpkin pie spice and transfer to parchment paper lined baking sheets.
- Bake for 45-60 minutes, or until tender.
- Meanwhile, heat 4 tbsp. olive oil in a large pot over medium high heat. Add onions and let sweat for about five minutes (before browning). Add wine and let cook off for a few minutes. Add broth, water, cardamom, and the butternut squash and stir to combine.
- Bring to a boil and turn down heat to let simmer for about 10 minutes. Remove from heat and use an immersion blender to puree until smooth.
- Stir in the coconut milk. Season with salt & pepper to taste.
- Optional: Add a dollop of Greek yogurt to serve (for vegetarians).
Need more butternut squash in your life? See the recipes below!
Check out the other spooky spices Reduxers dusted off this month…